Recently, my spouse and son got hooked on to Sara Lee cakes again. I just to admit, Sara Lee cakes are really nice when I'm not a baker. But since I started baking, I find the cake sweet and looking at the ingredients, it doesn't sound too healthy isn't it? So I searched for a similar recipe and found from this site. It looked easy to attempt. However, my pound cake didn't yield the exact same look as hers. I wondered how to achieve the dense, no-holes look. However, the taste was nice and dense. Fortunately, my hubby likes it.Recipe for Copycat Sara Lee Pound Cake, adapted from Copykat.(Makes a regular loaf)

Ingredients:113g Unsalted butter, softened120g Caster sugar

3 Eggs

137g Cake flour

15g Dry powdered milk

10g Corn syrup

juice of half a small lemon

1/4 tsp Salt

1/2 tsp Vanilla extract

1/2 tsp Baking powder

Method:

Allow butter to reach room temperature.

Cream sugar and butter together until light and fluffy.

Add eggs one at a time and mix well.

Add in flour, powdered milk, baking powder, and corn syrup. Beat each in well. Add juice of half a lemon, salt and vanilla. Make sure everything is well blended, and pour into a greased loaf pan.

Bake at 170C for 45 minutes, checking for done-ness by inserting a toothpick and seeing if it comes out clean. You almost want to under bake this.

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About me

My passion is in baking. My dream is to have my own bakery. I've attended numerous workshops and courses. I've attained a Certificate in Professional Baking, Certificate in Cake Decoration and Certificate in Wedding Cake Decoration. I love to learn more about baking, and experience different recipes. I've also started embarking in teaching in baking, and I hope to share my experiences with people who has the same passion as me.
Check out PALATABLE, the blog I set up for my workshops and sales of cakes.